Chinese Food
Savoring cake
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It's said that Savarin, a Parisian pastry, transformed the syrup and mold in baking, and created this beautiful powerful pie cake. Later, in order to commemorate the achievements of Savarin, it was named after him and translated into Savarin. She is also a close relative of Qifeng cake that we are familiar with.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Milk mixed with oil. Beat with egg. Mix and emulsify. Sift in low powder. Mix well
Step3:Add the yolk. Stir until the yolk paste is fine and free of particle
Step4:
Step5:When there is no liquid protein solution, add all sugar at one time and continue to beat until the foam is dry
Step6:Beat the protein with the egg. Make it thick and delicat
Step7:One third of the protein is added to the batter. Mix wel
Step8:Pour the batter back into the remaining two-thirds of the protein. Cut and mix, then mix evenl
Step9:Squeeze the batter into the mould for 8 minutes. Shake it lightly and place it in the baking pan. Put it in the preheated oven. Bake for 40 minutes at 155 degrees
Step10:To be cooled and demoulded after dischargin
Step11:Finished product appreciatio
Cooking tips:There are skills in making delicious dishes.
